Creamy Paleo Dijon Mustard Chicken with Bacon & Kale

Ingredients

For the Crispy Chicken & Bacon:

• 2 lbs pasture-raised bone-in, skin-on chicken thighs (approx. 4 to 5 large thighs)
• 5 slices pasture-raised thick-cut bacon, chopped into lardons (drippings reserved)
• 1 tsp garlic powder and 1 tsp smoked Spanish paprika
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp black pepper

For the Creamy Dijon Mustard Sauce & Tuscan Kale:

• 1 medium shallot, finely diced
• 5 cloves garlic, finely minced
• 0.33 cup whole grain stone-ground Dijon mustard (sugar-free)
• 0.75 cup full-fat unsweetened culinary coconut cream
• 0.5 cup rich organic chicken bone broth
• 1 tbsp raw unfiltered apple cider vinegar or fresh lemon juice
• 1.5 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 4 cups fresh Tuscan Lacinato / dinosaur kale, stems removed and chopped into ribbons
• 0.5 tsp coarse sea salt

For Garnish:

• Crispy bacon lardons & fresh thyme sprigs
• Roasted garlic cauliflower mash or steamed green beans (for serving)

Step-by-Step Instructions

1. Dry & Season Chicken: Pat chicken thighs thoroughly dry with paper towels. Season all sides with garlic powder, smoked paprika, coarse sea salt, and black pepper.
2. Crisp the Bacon: In a large 12-inch heavy cast-iron skillet, cook chopped bacon over MEDIUM heat for 6 minutes until golden and crispy. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the skillet.
3. Sear for Crackling Skin (Chef Technique): Place chicken thighs skin-side DOWN in the hot bacon drippings. Cook undisturbed over MEDIUM heat for 8 to 10 minutes without moving them, allowing the skin fat to render out and form a deeply browned, crackling crust. Flip thighs and cook for 3 to 4 minutes on the second side. Transfer chicken to a warm plate.
4. Sauté Aromatics: Pour off excess bacon fat leaving 1.5 tbsp behind. Add diced shallot and minced garlic to the skillet; sauté for 60 seconds until fragrant.
5. Simmer Creamy Dijon Sauce: Whisk in the chicken bone broth, whole grain Dijon mustard, coconut cream, apple cider vinegar, fresh thyme, and sea salt. Using a wooden spoon, scrape up all the rich browned chicken fond from the pan bottom. Simmer for 2 minutes until bubbly and emulsified.
6. Wilt the Kale: Add the chopped Tuscan kale ribbons to the simmering sauce. Toss gently for 2 minutes until the kale wilts down into the rich mustard cream.
7. Nestle Chicken & Simmer: Nestle the seared chicken thighs skin-side UP into the bubbling kale and mustard sauce (keep crispy skin above the sauce line). Simmer gently for 4 to 5 minutes until chicken registers 165°F (74°C) internally.
8. Garnish & Serve: Remove from heat. Scatter crispy bacon lardons and fresh thyme over the chicken and kale. Serve immediately straight from the cast-iron skillet!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Tuscan Lacinato kale provides dense glucosinolates, lutein, and Vitamin K1, supporting endothelial vascular elasticity and hepatic Phase II biotransformation. Whole mustard seeds supply allyl isothiocyanate, which enhances bile acid secretion and speeds lipid digestion.

Frequently Asked Questions